ROAST TOMATO, EGGPLANT AND CHEVIN SALAD
ROAST TOMATO, EGGPLANT AND CHEVIN SALAD
Nog ‘n resep wat op my tydlyn gedeel was. Geen bron. Eenvoudig maar lyk dêm lekker.
4 Eggplants, Sliced Into 2cm Slices
3 sprigs Rosemary
Salt to salt the slices of eggplant
3 sprigs Thyme
30ml Oil
3 sprigs Rosemary
Salt to salt the slices of eggplant
3 sprigs Thyme
30ml Oil
15ml Garlic
Salt And Pepper
2 Rolls of Chevin Cheese
10 Tomatoes, quartered Basil Vinaigrette:
30ml Oil 50ml freshly chopped Basil
90ml Oil
30ml Dijon Mustard
30ml Vinegar
90ml Oil
Salt andPepper to taste
Sprinkle the salt over the sliced eggplant and then leave for 15 minutes. Rinse the eggplant very carefully and then place it on a roasting tray with the oil, salt and pepper. Roast until golden and cooked. Remove from the oven and leave to cool.
Place the tomatoes and other ingredients on a roasting tray and roast in the oven for 20 minutes. Remove from the oven and leave to cool.
Salt And Pepper
2 Rolls of Chevin Cheese
10 Tomatoes, quartered Basil Vinaigrette:
30ml Oil 50ml freshly chopped Basil
90ml Oil
30ml Dijon Mustard
30ml Vinegar
90ml Oil
Salt andPepper to taste
Sprinkle the salt over the sliced eggplant and then leave for 15 minutes. Rinse the eggplant very carefully and then place it on a roasting tray with the oil, salt and pepper. Roast until golden and cooked. Remove from the oven and leave to cool.
Place the tomatoes and other ingredients on a roasting tray and roast in the oven for 20 minutes. Remove from the oven and leave to cool.
Toss the tomatoes and eggplant together in a bowl and place on a serving platter/ salad bowl. Crumble over the Chevin cheese.
Whisk the vinaigrette ingredients together and pour over the salad.
If you dont like Chevin use buffalo mozzarella or nice creamy fetta
Adam Cloete